Method

Defrost the edamame beans by placing them in a bowl of boiling water. Leave to sit for a couple of minutes before straining.

Put 120g of the edamame beans into a food processor with the avocado, sesame oil, salt, cumin, lime zest and juice. Blend only for a minute or two until the mixture is smooth but still retains a little bite from the edamame beans.

Add the remaining edamame beans and the parsley and pulse until just incorporated. You want the second batch of edamame beans to be almost whole so all it needs is a gentle pulse.

Transfer the mixture to a bowl and serve as you like – with poached eggs on toast, crudité or warm it through in a pan and toss it through some courgette noodles.

Defrost the edamame beans by placing them in a bowl of boiling water. Leave to sit for a couple of minutes before straining.

Put 120g of the edamame beans into a food processor with the avocado, sesame oil, salt, cumin, lime zest and juice. Blend only for a minute or two until the mixture is smooth but still retains a little bite from the edamame beans.

Add the remaining edamame beans and the parsley and pulse until just incorporated. You want the second batch of edamame beans to be almost whole so all it needs is a gentle pulse.

Transfer the mixture to a bowl and serve as you like – with poached eggs on toast, crudité or warm it through in a pan and toss it through some courgette noodles.